Postoperative Qi deficiency in patients with colorectal cancer can be relieved by diet therapy

After colorectal cancer surgery, the patient's body's vital energy is weak, and often shows symptoms such as obvious lack of physical strength and energy, shortness of breath, laziness to speak, low voice, fatigue, sweating, etc. In order to promote the patient's early recovery, the patient can take qi-replenishing food therapy for conditioning.

Poria cocos and jujube porridge

Ingredients: 20 grams of Poria cocos, 10 grams of jujube, 20 grams of yam, 50 grams of polished rice, and appropriate amount of brown sugar.

Preparation: Remove the core of the jujube, cook it with Poria cocos, yam and rice into porridge, and add appropriate amount of brown sugar for seasoning.

Directions: Serve with meals in 3 servings.

Efficacy: Strengthens the spleen and stomach, eliminates dampness and stops diarrhea.

Radish, Red Dates and Lean Meat Porridge

Ingredients: 500 grams of carrots, 1 raw fish (about 300 grams), 100 grams of lean pork, 10 red dates, and 1 piece of tangerine peel.

Preparation: Put all the ingredients into the pot, boil them over high heat, then simmer for half an hour over low heat and season to serve.

Efficacy: Treat spleen and stomach qi deficiency, postoperative weakness, and poor diet.

Assorted wheat germ cakes

Ingredients: 20 grams of raisins, 10 grams each of longan meat and peanut kernels, 10 dates, 100 grams of wheat germ powder, 20 grams of white sugar (or brown sugar).

Preparation: Wash the raisins, fry the peanuts, wash the dates, remove the cores, and chop them together with the longan flesh. Slightly scald the wheat germ powder with boiling water, add the above chopped ingredients, mix well and make a pancake, bake it until cooked. This pancake can be eaten for breakfast every day.

Efficacy: Nourishes qi and blood, replenishes deficiency and strengthens the body.